Condé Nast Traveler
Praised for its simple, ingredient-driven Italian cooking, the wood-fired oven, and the young, friendly team, with particular love for the stuffed pastas (tortelli, ravioli) and the lardo-topped focaccia.
Heads up: It's a no-booking, walk-in-only spot geared toward locals, so if there's no table you may need to grab a drink nearby and try again, and even the outdoor seating fills up completely in summer.